Roasted Tandoori Chicken

Total Time: 1 hour 40 minutes

6 Servings

Calories Per Serving: 265

1/2 cup Greek Yogurt
3 tbsp lemon juice
1 tbsp ginger, grated or minced
4 cloves garlic, minced
1 tsp ground turmeric
1 tbsp chili powder
1 tsp cayenne powder
1/2 tsp ground cinnamon
2 tsp ground cumin
1/4 cup minced cilantro
1 tbsp salt (adjust to your liking)
1/2 tsp black pepper
1 whole chicken, spatchcocked (cavity parts discarded), sometimes called a “flat chicken”

Preheat oven to 190°C.
In a medium-sized bowl combine yoghurt, lemon juice, ginger, and garlic along with all herbs and spices. Mix well and coat chicken entirely in yoghurt mixture.
Arrange chicken on a baking sheet that is lined with a cooling rack (for extra crispy skin, no worries if you don’t own one).
Bake chicken on center rack for 15 minutes per half kg, about 1 hour 25 minutes or until internal temp of the chicken reads 73°C.
Serve the chicken with fresh cilantro and basmati rice.

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